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ADVERTISEMENT PRO CYCLING TEAM The Colavita/Fine Cooking Women’s Pro team has experienced a very exciting 2014 season to date. The powerful performance of Erica Allar, the 2013 National Criterium Champion (NCC) coupled with a solid core of riders surrounding the sprint specialist and continued support from our sponsors has the team leading the Nation Criterium Calendar (NCC) in both the individual and team standings! Check on the team’s recent placings here: www.usacycling.org/ncc EMENT PRO CYCLING TEAM The Colavita/Fine Cooking Women’s Pro team has experienced a very exciting 2014 season to date. The powerful performance of VERTISEMENT PRO CYCLING TEAM The Colavita/Fine Cooking Women’s Pro team has experienced a very exciting 2014 season to date. The powerful performance of Erica Allar, the 2013 National Criterium Champion (NCC) coupled with a solid core of riders surrounding the sprint specialist and continued support from our sponsors has the team leading the Nation Criterium Calendar (NCC) in both the individual and team standings! Check on the team’s recent placings here: www.usacycling.org/ncc To To celebrate this season’s victories, we created healthy Chocolate INGREDIENTS 4 small red beets, roasted 1-1/2 cups almond meal 1/2 cup brown rice flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1-1/2 teaspoons sea salt 1-1/2 cups turbinado sugar 2/3 cup cacao powder or unsweetened cocoa powder BEET DIRECTIONS 1. Pre-heat the oven to 400°F. Beet Cake with Pink Sea Salt 3 eggs 1/2 cup almond milk 1/3 cup Colavita Classic Extra Virgin, Argentinian or Pure Olive Oil 1 teaspoon vanilla extract Pink himalayan sea salt and confectioner’s sugar for garnish 2. Remove the leafy stems (you can reserve them for salad greens), and slice the beets in half. 3. Wrap each loosely in aluminum foil and place on a baking sheet and in the oven. 4. Bake until soft when pierced with a knife—about 40 minutes. 5. Remove beets from oven, allow to cool and peel off the skins. Chop into cubes. CAKE DIRECTIONS 1. Set the oven temperature to 350°F. 2. Place the cooled, chopped beets in a blender with the almond milk and puree until very smooth - so smooth you could drink it. 3. In a large mixing bowl, combine almond flour, brown rice flour, baking soda, baking powder, salt, cacao powder and turbinado sugar. 4. Mix all dry ingredients together. 5. In a separate mixing bowl, whisk the eggs, olive oil and vanilla extract. 6. Add the pureed beets to egg mixture and mix to combine. Pour wet beet mixture into mixing bowl with all dry ingredients and stir until combined. 7. Prepare a 6” or 8” cake tin by lining with parchment paper or greasing with non-stick baking spray. 8. Pour the batter into the prepared cake pan and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. 9. Allow cake to cool, dust with confectioner’s sugar and sprinkle with pink sea salt. Teamcolavita.com Facebook.com/TeamColavita